Ready In:

less than 45 minutes

Good For:


Penne in Garlic Cream with Italian Sausage, Sundried
Tomato, Artichoke Hearts & Spinach

  • 1 lb Penne

  • 4 Mild Italian Sausages, roasted and cut into round slices

  • 1 Cup Whip Cream

  • 4 cloves Garlic, chopped finely

  • Two Handfuls Fresh Spinach

  • 1 jar Sundried Tomatoes (250 ml) packed
    in Olive Oil

  • 1 jar Artichoke Hearts (about a cup), drained
    and cut into quarters

  • ¼ cup grated Parmesan, plus more to garnish

  • 1 tsp Salt & 20 cracks fresh Black Pepper

  • 1 tsp Chili Flakes (optional)

  • 1 oz Vermouth (optional)

Step by Step Instructions

Step 1

Roast sausages at 350 for 20 minutes, and put pasta water on to boil

While waiting for the water to boil, prep sundried tomatoes and artichoke hearts, and grate parmesan

When water is boiling add Penne and boil until al dente (reserve ¼ Cup of pasta water)

Step 2

While Penne is cooking, prepare sauce:

Pour half the olive oil from the Sundried Tomato jar in a heavy skillet. Add garlic and sauté over medium/low heat until fragrant – a minute or two. Add tomatoes, whip cream, salt & pepper, and bring to a rapid boil, stirring constantly while the cream reduces. When cream has reached half the thickness desired, add Parmesan, Vermouth and Chili Flakes (both optional) and continue stirring until final consistency is achieved (should be nice and thick, like an Alfredo sauce) and reduce heat to low until sausages and pasta are ready.

Step 3

When Penne is al dente, reserve ¼ cup pasta water, drain and return it to the pot. Then pour sauce along with a good splash of pasta water over the penne. Bring up the heat and add artichoke hearts, sausage, and spinach. Toss together over low heat until spinach is wilted. Serve into pasta bowls and finish with fresh Parmesan.

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